No Bake Sugar Free Cheese Cake

"This recipe has no added sugar so it is great for Diabetics. It is a favorite in our house. I first tried this recipe as a regular dessert and later tried it without sugar and found it to be just as good."

Directions

Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, combine graham cracker crumbs, butter and cinnamon. Mix well and press into the bottom of a 9 inch square pan. Bake in preheated oven for 8 to 10 minutes. Remove from oven and allow to cool.

Dissolve lemon gelatin in boiling water. Let cool until thickened, but not set. In a large bowl, beat cream cheese and vanilla until smooth. Blend in lemon gelatin. Fold in whipped topping.

Pour filling into crust. Sprinkle top with graham cracker crumbs. Refrigerate over night.

Most Helpful Positive Review

Jun 13, 2005

I made this for a friend with gestational diabetes and changed just a few things to make it completely sugar free-
I used sugar free shortbread cookies for the crust and mixed 1 C. whipping cream with 1/2 packet of sugar free vanilla pudding instead of the whipped topping. It turned out wonderful! (You can mix the whole packet of pudding mix with a 2C. carton of whipping cram and save half for frosting a sugar free cake or something.)

Most Helpful Critical Review

Feb 19, 2007

The texture was too much like jello. . . . not what I was looking for. However, based on some of the other suggestions, I came up with the following:
16-oz fat-free cream cheese;
1-pkg (1-oz) sugar-free instant cheesecake pudding(or vanilla);
3/4-c fat-free milk;
1-pkg (.3-oz) sugar-free lemon Jello;
1-c boiling water.
1. Beat cream cheese until smooth. Add pudding mix and beat to incorporate. Slowly add milk, mixing thoroughly. Don’t worry about small lumps; the hot Jello will work them out.
2. Combine the Jello and boiling water, mixing to dissolve.
3. Slowly pour the hot Jello into the pudding mixture, beating continuously.
4. Pour the filling into the crust and refrigerate until firm, about 2-3 hours (over-night is best).
For those who can have the sugar and fat, and don't enjoy the artificial flavor, just use full fat and sugar ingredients. I'm sure that'll taste even better!

Made this recipe for my sister who is dibetic. She loved it! I did make a few small changes. I used stawberry jello instead. I also used 2 packs of cream cheese. Also I added sugar free stawberry preserves on top. I was unable to eat it because I'm dieting, but it is going to be one of the first things a make after this diet! Tasted it and it was incredible! Next time I'll use fat free cream cheese! You'll love this one!

I have recently been hired as a cook for a large facility. I was told that a lot of the clients have a sweet tooth, but a few were diabetic and recipes, although they had several cookbooks, were pretty much all the same thing for the diabetics. I made this one night, and they fell head over heals for it! Even my boss was asking about it!!!!!!! Thanks for the recipe! I will definately pass it along.

This was a hit for an office birthday party. I used strawberry-kiwi jello (I'm not a big lemon fan) and added sliced, fresh strawberries on top. I didn't notice any aftertaste from the sugar-free jello.

FABULOUS!!! This was such a hit yesterday for Thanksgiving, it went faster than the other 9 pies on the table!!! *******Info that's good to know: Taste and texture is more like a mild Key Lime pie than cheesecake. I used a 8x8 glass Pyrex dish and it still came out great, prob. better (made it thicker). I baked the crust an extra 5 minutes. I added about 2 Tbsp of Splenda as well. Gelatin doesn't get "thick" - I tried to let it sit to get "thick", and after 1 hour of sitting it was still very much like the original state. I used it anyway and it turned out great. Other than that, I'll be adding additional lime or lemon extract to make it just a tad stronger in flavor. Overall, I find it amazing that this isn't loaded with sugar - it's beyond delicious, and I'll be making it for myself as a somewhat guiltless pleasure!

Lovely, light, guilt free dessert! My only changes were to use a small box (.3 oz) of lemon gelatin rather than the .6 called for in this recipe,...and I used a prepared graham cracker pie crust for convenience. Results were excellent. I will make this again.

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.